shanagain's Profile
Best Recipes you have ever found on Chowhound Home Cooking board
Paul Prudhomme's Cajun Meatloaf (posted here http://chowhound.chow.com/topics/362149#2209675). It is, indeed, the best darned meatloaf ever.
I prefer this copy of the recipe, though, as the first one given in that thread forgot the celery: http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&sqi=2&ved=0CGMQFjAA&url=http%3A%2F%2Fwww.food.com%2Frecipe%2Fpaul-prudhommes-cajun-meat-loaf-412134&ei=Eju9T468PIqU2QX4mZSIDw&usg=AFQjCNGwSMLs_9BBlC4Gp16a85srFFyEGQ&sig2=aJ9yCGnQzU9smnOcRG-gVw
bare bones pantry meals
We've been there and thanks to two kids in college feel like we're there again. ;)
I keep lentils on hand for two reason, cheap & fast. My favorite recipe using them is lentil tacos on frybread - it's dirt cheap and so good. Basically, my recipe starts here: http://allrecipes.com/recipe/tasty-lentil-tacos/ & here: http://allrecipes.com/recipe/fry-bread-tacos-ii I'm Texan, so I spice the lentils heavily to taste with jalapenos (pickled/jarred and/or fresh) and more chili powder, plus a bit of cayenne to taste. It's like .40 cents a serving w/out cheese or sour cream & tomatoes on top, and so good. Just adjust seasonings to taste.
One of our dirt-poor meals was pasta (any will do) with garlic sauteed in butter and olive oil, plus parmesan cheese. I still like that occasionally, just with better parm these days.
And I swear I've raised my three kids on some variation of chicken leg quarters cut into legs & thighs. Stewed and used for broth/soup/shredded chicken/chicken salad/etc, or baked (lemon pepper, olive oil and cheap parm is still one of my favorites) or fried. They're still like .59 per lb in a huge cello-pack of 10lbs where we live and I just don't care for white meat that much, so they're my go-to.
One bizarre thing we used to eat was a sort of... hell if I know what to call it. It was canned pintos, kidney beans, Ro-Tel tomatoes, corn and tuna served over rice with shredded cheese on top. So crazy, but so good.
When we were really stretching our dollars I'd make bread, a lot, and also some sort of simple dessert like brownies or "Depression Cake" (aka Wacky cake) to help stretch the proteins and fresh veggies.
You best fried chicken
If you'd read my post, I address at least the cooktime part of your question, as well as a double-dredge. (I soak in buttermilk and hot sauce, dredge in flour, let sit, then dredge in flour again). Just make sure to shake off any excess - you don't want extra flour in your oil. I wouldn't do a full double-dredge in liquid and flour again, it just seems as if it'd add too much coating for pan-fried. I do the second dredge because when you let the pieces sit on a rack for a while, the moisture from the chicken seeps through in spots, and the last thing I want to do is add a wet component to hot oil.
As for the reviews - it's a pretty basic recipe, I'm sure it'll be fine.
bean/chicken skillet dinner needs name
Heh, I occasionally make a chicken/lentil/rice concoction entitled "2 days 'til payday." ;)
Foods you dread making because they’re time-consuming
That is an amazing tip, thank you!
Foods you dread making because they’re time-consuming
If you don't have a Kindle, consider one - it makes the roux process much better. (I keep mine in a ziploc when using it in the kitchen.)
What are you baking these days? May 2012
Wow, googled it - that is unlike any brownie recipe I've ever seen, honestly.
So are they fudgy-but-chewy with a crunchy edge, or fudgy and a little chewy, or chewy and... ?
What are you baking these days? May 2012
Plain old brownies - I'm on a quest for the chewy/crusty/dense kind but the kicker is that I have three cans of cocoa in my cabinets, so cocoa only. (Don't ask how I ended up with so many containers, I have no clue.) So far, the most annoying recipe for this super simple confection has been the best. (Annoying only in that it calls for 2/3'ds of a cup of this, 2 1/2 tsps. of that - it's like a quest to get every single measuring utensil dirty.)
http://www.verybestbaking.com/recipes/29519/Chewy-Cocoa-Brownies/detail.aspx I am using the Nestle cocoa powder for these (amongst one of three brands in said cupboard) and cannot stop eating the damn things. Only change to the recipe was to cut one of the eggs and no nuts.
Foods you dread making because they’re time-consuming
Concur, a crockpot will change your attitude toward stock forever.
Foods you dread making because they’re time-consuming
There are plenty of time-consuming dishes that, while I don't necessarily mind the time or effort it takes to make them, there are components that drive me nuts.
For gumbo,for some reason dicing bell peppers just makes me crazy.
Enchiladas take a long time start-to-finish but I enjoy the zen of them, right up until everything is in the pans, and my hands are covered in oil/sauce/filling/cheese... taking another 30 seconds to wash my hands at that point drives me nuts.
And tamales don't bother me at all - except for the day 1 work of shredding pork.
ETA: I will never make another chicken pot pie from scratch. I do so about once a year, thinking how good it sounds, but four hours to make a pot pie and end up with... pot pie? Never again. I swear. Until next year.
What to add to fish tacos?
My dad makes killer fish tacos - the sauce he uses is a kind of green-chile/jalapeno cream sauce. I have the recipe but can't find it right now - basically if I were to hack it from memory I'd start with sour cream, a bit of heavy cream to thin it out, green chilies, shredded jack cheese, diced jalapenos, lime juice and (not for you!) cilantro. Just start from there and play with it. All processed with a "boat motor" (immersion blender) if memory serves.
We like julienned jalapenos with our cabbage, and I have to say, even though my husband and two of my kids *hate* cabbage, they all insist on shredded cabbage on their fish tacos - weird, I know. (It's not a slaw at all, just fresh, shredded.) I think because you really use so little it's not about flavor but texture. Ooooh! What about super thinly julienned jicama?
Other than that, while I do like pico de gallo on mine, if there's any sort of salsa you do like, go for it.
Having said all of that, my birthday is this Friday, and he's making his "standard" fish tacos and also is going to play with a pineapple salsa and grilled salmon version.
Fried Catfish/Soul Food Sides
Goodness... yum. I'd probably consider greens of some sort - I like a mix of collard & mustard, but sometimes it comes down to what looks best. (Of course, I've been known to eat cold greens out of the can, so...)
Fwiw, my favorite "tartar" sauce isn't - it's a mix of mayo, Zatarain's creole mustard,whole grain mustard (I think mine is a store brand), vinegar (I like pickle juice here too) and a teensy bit of sriracha.
What is Chicken Fried Steak? Is Brown Gravy a Travesty?
Thanks, I'm sick to death of the Cork & Pig (even though it's pretty darned good, it's just every.darned.visit).
What is Chicken Fried Steak? Is Brown Gravy a Travesty?
Where? (We have a daughter down there now getting her gpa up so she can transfer.)
Really mad right now, why do my pastry cream fail?!
I use this recipe and have always had great results: http://allrecipes.com/recipe/pastry-cream/
Really mad right now, why do my pastry cream fail?!
I'd probably temper half of the hot liquid into the egg mix, though - 2 tablespoons of liquid seems the bare minimum - if that- to bring the eggs up to temperature.
(I don't use cornstarch in my pastry cream, fwiw, I use a recipe which uses flour and have never, ever tasted the flour in the final product.)
fed up with pork....
One of our favorites follows the grill suggestion above (if it's gas, it's like cooking on your stovetop but better x1000). I marinate in a throw-together mixture of the juice of one large can sliced, juice-packed pineapples (which also go on the grill later), some soy sauce, a bit of grated ginger (I keep a "hand" of ginger in the freezer, which I just peel as I need it, then wrap back up and back into the freezer), a bit of honey or sometimes molasses,usually a bit of sriracha (cheap, available at Walmart even in bumblef... er, rural Texas), and occasionally a bit of vinegar. Oh, and s&p. I don't marinate for too long, just basically long enough to leave the cold chops in the marinade on the counter and bring to room temperature, about an hour or so.
Meanwhile, mix a bit of honey, melted butter and sriracha and coat the pineapple slices with this mixture.
Grill the chops until your preferred doneness, and throw the pineapple slices on for long enough to get good grill marks on each side. I serve with coconut rice - just white rice cooked with coconut milk for the liquid, a bit of chicken boullion (for the msg), and frozen peas thrown in during the last 5 minutes or so.
Another of our favorites when pork chops are on sale is sweet & sour pork - for the most part I use this recipe: http://allrecipes.com/recipe/sweet-and-sour-pork-iii/ But I use (again) the juice from canned pineapple instead of water, and splash some maraschino cherry juice into the sauce. I also use whatever peppers look best.
Mexican appetizer or main dish for party?
That is my favorite food blog - I can't scroll through more than a page and a half of tastespotting.com w/out finding myself clicking on one of his pix!
Advantages, Disadvantages and Uses of a cast Iron skillet
I noticed that as well. It makes you wonder if by breaking down the seasoning via a long acidic soak you then jumpstart the "leaching" effect.
And yeah, because it can turn the oil rancid? That was weird.
Advantages, Disadvantages and Uses of a cast Iron skillet
Unfortunately that's the best I could do for you. You might consult google and see if you can find better information.
Advantages, Disadvantages and Uses of a cast Iron skillet
I'm not entirely sure, but here's a very informative link on the veracity of the claim (and yes, it does add iron): http://goaskalice.columbia.edu/does-cooking-cast-iron-pots-and-pans-add-iron-our-food
Advantages, Disadvantages and Uses of a cast Iron skillet
You know, I think in some cases it might not be - something scratching at the back of my brain that I *will* have to google... Ah, nevermind, that's iron poisoning which generally occurs from a child overdosing on iron pills.
For the rest of us, yes, good for us!
Advantages, Disadvantages and Uses of a cast Iron skillet
Forgot to add, conventional wisdom (ie, I haven't googled this to refute or confirm) states that iron leaches into food from cooking in cast iron.
Advantages, Disadvantages and Uses of a cast Iron skillet
Under advantages, I'd add the ability to maintain a steady heat, and also, you list the maintenance as a disadvantage but I disagree. My CI takes a lot of abuse, to whit, when I make 'cream gravy' after frying chicken, I spoon most of it out, leaving a pretty good layer in the pan, then (here's the kicker) set it on the cool stovetop overnight. The next morning I just peel out the dried gravy, give it a good swish with a sponge and HOT water, then dry it by placing it over medium heat for a few minutes. (As I smile about a magic kitchen and tip my hat towards the sky.. and Sam Fujisaka.) If it seems to need it, I'll give it a quick swipe with an oiled paper towel. It then goes into my cabinet, no problem.
However, for only one thing I can think of, I prefer a nonstick pan (cheapo walmart special) - fried eggs. I like to be able to *immediately* control the heat when making eggs if I need to adjust something, which isn't so easy in cast iron.
So really, its advantages also seem to be its disadvantages.
Bringing Samples To An Interview--Genius or Idiocy???
Go for it. I used to own a small cafe, and would've taken your sample in the spirit it is intended AND be way way WAY more likely to put you at the top of the list of multiple candidates during any initial winnowing period.
Cheeseburger All the Way - give me your best!
How timely. I occasionally go on some or another "kick" and end up making the same thing over and again during a week. We've had burgers three times in 7 days. For the buns, I make killer bread but don't like my homemade buns for burgers, preferring prefer store-bought, "eh" buns. Go figure.
Option A, patty melt inspired
Standard 80/20 grind hand-formed into roughly 5" patties, just under an inch thick or so
pepper (black), parmesan cheese - the cheap stuff
yellow (not sweet) onions, sliced
pepper jack or thinly sliced cheese
mustard, salt, pickles
Season with pepper and parmesan cheese (yes, I know, it sounds weird) and place patties on a medium-high griddle. Add onions so that they can cook in the juices from the burgers. I like to toast my buns by using the New Milford High School lunch ladies secret weapon: mayonnaise. I just swipe on a thin layer of mayo on the inside only of the bun and let them toast on the griddle. Add cheese to burger if desired, then onions, then pickles somewhere in the mix, and plain yellow mustard plus jalapenos if you are my 14yo daughter and would add them to cereal if you could.
Option 2: Texas-style
patties as above, EXCEPT they need to be thinner - about 1/2 inch
Cook on a VERY hot griddle.This is such a damned mess, but produces the slightly "crispier" crust that I prefer with this style (here's a good time to use that green-can parm again, it gives a killer "crust"). Toast your buns as above, slather with mustard, add burger, and paper thin slices of tomatoes, sweet 1015 onions and pickles.
Yes, I know, so radical. But so, so good.
Our go-to is standard old onion rings - batter made from a little less than one 12oz beer, about a cup of flour, and an egg. We like (again) 1015s or a mix of 1015s and plain yellow onions - the sweet can sometimes be too sweet.
I guess for me, a burger is about its simple perfection.
your best deviled eggs please
..." I buy my eggs pre-peeled...
You just blew my mind. I had no idea this was a thing. Damn small town!
And... my next money-making opportunity sits there, taunting me.
a rant about some recipes
Skill? Hell, how about "arm strength"? Sometimes I opt for my calphalon "everyday pan" over my cast iron just for the fact that it doesn't weigh 15lbs. ;)
a rant about some recipes
Oh, I hate crispy edges on fried eggs.
Are there other things based upon your personal preference which would render an entire cookbook or magazine? The use of "butter or margarine" for instance?
